Sashimi with O Meyer Lemon and Shallot Dressing 

Ingredients

Ingredients:
1 tsp. O Champagne Vinegar
3 tsp. O Meyer Lemon Olive Oil
1 Shallot
Salt & pepper

Print this:

Sashimi with O Meyer Lemon and Shallot Dressing 

Directions


Try this recipe, sent to us by our friend Yumiko at Fresh & Fresh Japan, and Dean & Deluca. This lovely dressing for fresh fish, stars O Champagne Vinegar and O Meyer Lemon Olive Oil. Enjoy!

Roughly translated from Japanese:

Directions:

Slowly drizzle the O Meyer Lemon Olive Oil into the O Champagne Vinegar while beating with a whisk, until emulsified. Finely chop the shallot and whisk into the dressing mixture. Salt and pepper to taste.

Drizzle the dressing over thinly sliced, fresh white fish, such as sea bream or escolar, and enjoy!

Spring Salad with Creamy Mint, Basil and Meyer Lemon Dressing

Ingredients

2 Persian cucumbers
3 cups spring salad greens, rinsed and spun
1 Tbsp. O Champagne Vinegar
2 Tbsp. O Meyer Lemon Olive Oil
2 Tbsp. O Fresh Basil Olive Oil
1 small head of spring garlic (or 1 small clove), minced
¼ cup Greek yogurt
¼ cup fresh mint, finely chopped
1 tsp. kosher salt
¼ tsp. cracked pepper

Print this:

Spring Salad with Creamy Mint, Basil and Meyer Lemon Dressing

Directions


Make the dressing by whisking the last eight ingredients in a medium bowl.

Peel the cucumbers. Using the same sharp peeler, gently create cucumber ribbons. Place in ice water to maintain crispness. Rinse and spin the salad greens and place in a medium-sized salad bowl. Drain cucumber ribbons and place in same salad bowl.

Drizzle dressing over salad and toss. Enjoy!

(This time of year many Farmers’ Markets are beginning to offer edible flowers such as nasturtium. Toss in a few in this simple Spring salad!)

Healthy Kale Crunch Salad with Chili-garlic Dressing

Ingredients

Salad:

  • 2 bunches kale, ribs removed and leaves sliced into ¼ inch shreds
  • 1 avocado, cubed
  • 1 ruby-red grapefruit, sectioned and all pith removed. (Do not use prepared grapefruit as it generally has added sugar that will change the taste of the salad.)
  • 2 cups Chinese cabbage, shredded thinly
  • 2 cups watercress, rinsed and stems removed
  • 5 radishes, washed, and thinly sliced
  • ½ cup slivered almonds

 

Chili/Garlic dressing:

Print this:

Healthy Kale Crunch Salad with Chili-garlic Dressing

Directions


You’ll want to try this healthy and delicious kale salad. Perfect as your main dish or as a side.

Combine all ingredients for the dressing in a blender and blend on high for 3 minutes or until all ingredients are broken down. Taste. Add more salt and pepper if desired.

In a large salad bowl combine all salad ingredients and toss with the Chili-garlic dressing. Enjoy!

Serves 4

Grilled Late Summer Squash with Goat Cheese

Ingredients

Print this:

Grilled Late Summer Squash with Goat Cheese

Directions


What to do with allomeyerlemon-zuchini the zucchini still coming in? We love this simple, yummy side dish. Easy. Healthy. Delicious.

Directions: Wash and slice zucchini lengthwise. Brush with O California Organic Extra Virgin Olive Oil. Grill briefly. Remove from grill to a serving dish. Sprinkle with your favorite type of goat cheese and finish with a drizzle of O Meyer Lemon Olive Oil and a sprinkle of O Fig Balsamic Vinegar. Salt and pepper to taste. Enjoy! An end-of-summer favorite!

Serves 6

Watercress Salad with O Honey White Balsamic & O Meyer Lemon Olive Oil

Ingredients

2 bunches of watercress, stemmed
3 pears cored and thinly sliced
1/2 c pecans, roughly chopped
1/3 c goat cheese, crumbled
2 tbsp O Honey White Balsamic Vinegar
1/2 tsp Dijon mustard
1/4 tsp salt and pepper
1/4 c O Meyer Lemon Olive Oil

Print this:

Watercress Salad with O Honey White Balsamic & O Meyer Lemon Olive Oil

Directions


This is one of our favorite new salads. We love the peppery flavor of watercress with the kiss of honey & Meyer lemon. Crisp, fresh and sweet in perfect counterpoint. Simple & delicious.

Arrange watercress on a serving platter. Top with sliced pears and pecans, then crumbled goat cheese. In a small bowl, mix O Honey White Balsamic Vinegar, Dijon mustard, salt, and pepper. In a slow, steady stream add the O Meyer Lemon Olive Oil whisking constantly until dressing is emulsified. Pour dressing over salad and serve immediately.

Zesty Marinated Feta Cheese

Ingredients

  • 8-ounce block feta, cut into bite-size chunks
  • 3 fresh bay leaves
  • 2/3 cup O Meyer Lemon Olive Oil
  • 1/3 cup O Sherry Vinegar
  • 2 tbs. lemon juice
  • Zest of 1 lemon
  • 3 garlic cloves, grated or finely chopped
  • 1 small shallot, halved and sliced thin
  • Generous pinch red pepper flakes
  • 1 tsp. chopped fresh oregano
  • 2 tsp. chopped fresh rosemary
  • Salt & cracked black pepper to taste
Print this:

Zesty Marinated Feta Cheese

Directions


feta3Try this delicious recipe from Wendy, on one of our favorite blogs, The Weekend Gourmet.
Step 1: Add the cubes of feta cheese to a pint-sized glass jar. Slide the bay leaves into the sides of the jar, next to the feta cheese.
Step 2: Add the O Meyer Lemon Olive Oil (O Roasted Garlic Olive Oil works too), O Sherry Vinegar, lemon juice and zest, garlic, sliced shallot, oregano, rosemary, red pepper flakes, and salt & pepper to a large measuring cup. Whisk well to combine. Pour the dressing into the jar, over the feta.

Step 3: Seal the glass jar and refrigerate a minimum of 2 hours before serving — overnight is best if you have time. To serve, add the feta cubes to a serving platter and pour some of the flavorful dressing over the top. Serve with crisp crackers — hummus is a fabulous pairing with this flavored feta.

This easy make-ahead appetizer is simply delicious! The briny feta is a little spicy from the red pepper flakes, and the lemon juice and zest pairs nicely with the Meyer Lemon-infused olive oil. The Sherry vinegar provides a not-too-acidic tang, and the trio of fresh Mediterranean herbs is the perfect background flavor. This appetizer is perfect to have in your culinary bag of tricks — it’s perfect for entertaining! It also makes a really fun hostess gift if you’re invited to a party.

Heirloom tomato salad with aged balsamic vinaigrette

Ingredients

2 small Brandywine tomatoes

1 Purple Cherokee tomato

1 Big Daddy Sunshine tomato

1 Watermelon tomato

5 Green Zebra tomatoes

1/4 cup loosely packed shredded fresh basil leaves, plus basil sprigs for garnish

2 tablespoons minced fresh chives

1/4 cup O California Balsamic Vinegar

2 tablespoons O Meyer Lemon Olive Oil or O California Organic Extra Virgin Olive Oil

Salt and freshly cracked pepper to taste

Print this:

Heirloom tomato salad with aged balsamic vinaigrette

Directions


NischanBookCover-RecipeCollage

Excerpt taken from Michel Nischan’s cookbook, Taste Pure and Simple.

“If you ever had an aunt, uncle, grandparent, or neighbor who grew his or her own “home-grown” tomatoes and you recall them as the best you ever tasted, you have probably tasted an heirloom tomato. These often irregularly shaped, colorful tomatoes are grown from seeds that have been passed down through generations of small farmers and backyard gardeners. If you’ve never tasted them, they are worth seeking out at farmers’ markets, roadside stands, or from a neighbor’s backyard. Use any combination that you can find if you can’t find the ones listed below. If you grow tomatoes, get hold of some heirloom seeds and harvest your own. Of course, if you can’t find them, use the best local farm tomatoes you can buy — but make sure they are perfectly ripe and fragrant.

Nothing is more humbling than a good tomato. It needs no more embellishment than salt and pepper, so when you add extra ingredients, they should be of the highest quality. This salad relies on the gentle use of excellent oil and vinegar and super-fresh herbs.”

____________________________

RECIPE —

Cut the tomatoes into different shapes, but of a similar thickness: Slice, quarter, or cube them.

In a large bowl, combine the tomatoes, shredded basil, chives, vinegar, and oil. Toss gently. Season with salt and pepper. Serve right away, garnished with basil sprigs.

Lemony Vinaigrette

Ingredients

2 TBS.   O Meyer Lemon Olive Oil
1 TBS.   O California Organic Extra Virgin Olive Oil
2 tsp.   O Citrus Champagne Vinegar
1/4 cup   finely grated Parmesan
1/2 tsp.   kosher salt
Pinch of red chili flakes
Add Pepper to taste

Print this:

Lemony Vinaigrette

Directions


Enjoy this lemony vinaigrette as part of your everyday meal. It’s easy to make!

Whisk together all ingredients in a small mixing bowl & drizzle over crunchy green leaf lettuces or Romaine hearts. Add an extra twist of freshly cracked pepper before serving. Dressing is enough for 2-3 small salads — approximately 1 head of green leaf lettuce.

O Farro Salad

Ingredients

6 cups cooked farro
2 cups diced heirloom tomatoes
1/4 cup chopped Italian parsley
1 cup O Meyer Lemon Olive Oil
1/2 cup O Citrus Champagne Vinegar
Salt and Pepper to taste

Print this:

O Farro Salad

Directions


MeyerHeirloomProdLandingFarro is grown in the U.S. as a specialty grain but is quickly becoming widely cultivated. When cooked to perfection, it is versatile and delightfully chewy. This organic whole grain is our new favorite staple in any hearty salad. When paired with the juicy goodness of tomatoes, O Farro Salad is the ideal side dish for any meal.

O Farro Salad was a vegetarian favorite at the 18th Annual Kendall-Jackson Heirloom Tomato Festival. Farro’s health benefits surpass wheat in protein, minerals, and antioxidants!

Place 3 cups of dry farro in a pot and add 6 cups of water. Bring to a boil; reduce heat to medium-low and simmer 30 minutes. Drain off any excess water, and add diced heirloom tomatoes.
To make the vinaigrette, whisk together O Meyer Lemon Olive Oil and O Citrus Champagne Vinegar, salt and pepper for taste.
Combine all ingredients. Serve. Enjoy. It’s that simple.

Lime, Feta, Mint & Grilled Chicken Salad

Ingredients

½ cup O Tahitian Lime or O Meyer Lemon Olive Oil
1 tsp. minced garlic
¼ cup O Citrus Champagne Vinegar
1 tsp. sea salt
¾ tsp cumin powder
Cracked black pepper to taste

3 hearts of romaine lettuce, torn into small pieces
¾ cup crumbled feta cheese
¾ cup cherry tomatoes halved
¾ cup English cucumber, peeled, cored and diced
1/3 cup pitted Kalamata olives
¼ cup thinly sliced red onion
1/3 cup chopped fresh cilantro
1/3 cup chopped fresh mint

2 cups toasted pita bread chips
2 sliced grilled chicken breasts  (optional)

Print this:

Lime, Feta, Mint & Grilled Chicken Salad

Directions


meyerromain_low-resOne of our favorite summer salads!  Aromatic O Tahitian Lime, mint and feta are sublime. Adapted from O fan & Chef, Heidi Krahling of Insalata’s in San Anselmo, CA

Whisk the first 6 ingredients in a medium bowl for the vinaigrette.  In a large salad bowl, combine the rest of the ingredients and about half of the vinaigrette and toss well.

Add sliced grilled chicken breast & toasted pita bread chips.

Add more vinaigrette as needed to coat salad ingredients well and toss.  Serve.

Serves 4-6